Mexican-Glazed Meatloaves

William Brinson

Adobo sauce, chipotle chillies, and chorizo make this meatloaf dinner a delicious fiesta. Even better, this meal can be prepared very quickly: instead of making one big meatloaf, this recipe makes 4 mini loaves, cutting the cooking time by almost an hour.

Total Time: 0:35

Prep: 0:15

Cook: 0:20

Level:
Moderate

Serves:
4

Ingredients

Meatloaves

2 tsp. canola oil

½ c. diced onion

2 chipotle chillies in adobo sauce

¾ lb. ground meatloaf mix

½ lb. fresh chorizo sausage

1 c. baked tortilla chips

½ c. chopped fresh cilantro

½ c. NONFAT YOGURT

1 large egg

½ tsp. kosher salt

Glaze

¼ c. chili sauce

2 tbsp. adobo sauce

1 tbsp. agave nectar

¼ tsp. ground cumin

¼ tsp. ground cinnamon

¼ tsp. dry mustard powder

Directions

Meatloaves: Heat oven to 450 degrees F. Line a baking sheet with foil.

Heat oil in a medium skillet over medium-high heat. Add onions and chillies and cook 4 minutes; remove from heat.

Glaze: Combine all ingredients. After loaves have baked 10 minutes, spoon glaze over loaves. Bake the remaining 5 minutes or until loaves are fully cooked (160 degrees F with an instant read thermometer). Pop them out of the baking dishes to serve.